Rouxbe

• 1 egg yolk
• 2 garlic cloves crushed
• 30 ml white wine vinegar
• 1 anchovy fillets
• 1 tsp of worcestershire sauce
• 1/2 tsp dijon mustard
• Salt and freshly ground black pepper to taste
• 125 ml of light olive oil
• 1 tsp fresh lemon juice

Place egg yolk, garlic, vinegar, anchovies, Worcestershire sauce, mustard, lemon juice, and a little salt and pepper in a blender and whiz until smooth. With the blender going gradually add the light olive oil through the feed tube.

• 100 g of rustic country bread
• 60 ml olive oil or melted butter

Cut the bread into 1cm pieces. Heat the olive oil or butter or a combination in a skillet, add th bread and cook over a gentle heat until golden and crispy. Remove from pan and allow to cool.

• 2 heads of romaine lettuce
• 75 g Freshly shaved parmigiano reggiano

Separate the romaine leaves. Use only the crispy inner leaves. Wash and dry them, then tear into fairly large pieces. Place in a large bowl and toss with dressing. Scatter croutons over and sprinkle the shaved parmigiano reggiano.